#spicedcauliflower

As usual, this recipe is packed with tasty and nutritious ingredients; many with positive health benefits (other than being delicious of course!) Some of these include but are not limited to:

Cauliflower (antioxidant rich, anti-inflammatory, aids in digestion, reduces blood pressure, improves kidney function & many more!) 

Ginger (prevention of cancer, anti-inflammatory, helps fight infections, lowers cholesterol, reduces risk of heart disease & many more!)

Garlic (boosts immunity, reduces blood pressure, improves cholesterol & many more!) 

Turmeric (prevention and treatment of cancer, prevention of Alzheimer’s, fights depression, lowers risk of heart disease, & many more!) 

Cumin (aids in digestion, prevention of diabetes, boosts immune system, helps fight viral infections & many more!) 

“Let food be thy medicine, and medicine be thy food.” -Hippocrates

What you will need:

*I like to use organic when possible.

I like to make things my own. I tweaked this recipe a little to make it more to my liking and you should too! Not crazy about cilantro? Use less. LOVE garlic? Use a little more ( I did!) 

These spice measurements are suggested amounts. Use spices “to taste” to find out exactly how you like it! 

Cauliflower (1 large head)

Green Beans (6-8oz)

Jasmine Rice (¾ cup uncooked)

Plain Greek Yogurt (½ Cup)

Garlic (3 cloves)

Lime (1)

Cilantro (1 small bunch) 

Cashews (3-4 tablespoons)

Ginger (1-2 inch piece)

Rice Flower (⅓ Cup)

Sweet Chili Sauce (¼ cup)

Paprika (1 teaspoon)

Ground Cumin (1 teaspoon)

Ground Coriander (1 teaspoon)

Ancho Chile Powder (1teaspoon)

Ground Turmeric (¼ teaspoon)

Ground Cardamom (¼ teaspoon)

Cayenne Pepper (¼ teaspoon)

Ground Nutmeg (¼ teaspoon)

Salt & Pepper (to taste)

Olive Oil

Large Non-Stick Skillet/Pan

Small Pot w/ Lid

Mixing Bowls (2) One large & one small

Helper (Optional) 😺 Apollo loves to help me out in the kitchen! 

Prep the ingredients. Mix spices to create spice blend. Cut cauliflower into florets. Cut the ends off the green beans and cut into 2 inch pieces. Mince garlic. Mince ginger. Quarter lime. Pick cilantro leaves off stems; keep leaves whole but finely mince stems and keep separate. 

Make Greek Yogurt Sauce. In the small bowl, combine plain Greek yogurt, minced cilantro stems, half the garlic, & the juice from 2 lime wedges. Add salt & pepper to taste. Mix well and set aside.

Cook the rice. Combine rice with 1.5 cups of water in small pot with a pinch of salt. Bring to a boil, cover, and reduce to simmer. Let simmer for approximately 15 minutes. Fluff rice with fork.

Cook the cauliflower. In the large non-stick pan, add 2 teaspoons of olive oil on medium-high heat. Add cauliflower and cook for 3 minutes. Add ¼ cup of water and cook another 3 minutes, stirring occasionally. 

Spice the cauliflower. Transfer to large mixing bowl. Add rice flower, spice blend, salt, and pepper. Thoroughly coat cauliflower.

Heat a thin layer of olive oil on medium-high heat. It should cover the bottom of the pan. Once oil is hot, add coated cauliflower (tap excess flour off beforehand). Cook for 6-7 minutes, turning occasionally until cauliflower is crispy and cooked on all sides.

Add the green beans. Season with salt and pepper. Cooking for 4-5 minutes, stirring occasionally. 

Add ginger, cashews, and remaining garlic. Cook for 2-3 minutes, stirring occasionally. 

Add sweet chili sauce. Cook for 2-3 minutes, stirring occasionally. Once all vegetables are cooked thoroughly, season with salt and pepper to taste.

Plate your dish. Divide rice between two bowls. Divide cauliflower mixture and vegetables on top of rice. Garnish with some yogurt sauce and whole cilantro leaves. Place lime wedge in each bowl. 

ENJOY!!!! 🍲🍴😍